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Ingredients
- Serves 3-4 people
1 cauliflower (about 300 g)
2 tbsp cooking oil
1 tsp black pepper
1 tbsp chili powder
salt as per taste
makhani sauce:
2 tbsp + 1 tbsp unsalted butter
600 g fresh tomatoes (chopped)
1 tbsp ginger paste
1 tbsp garlic paste
10 cashews (soaked in hot water)
1 tbsp honey
2 tsp fresh cream
1 bay leaf
1 tbsp garam masala powder
1 tsp turmeric powder
1 tsp chili powder
1 tsp dry fenugreek leaves
1 tsp black pepper
2 tbsp parmesan cheese for garnish
fennel leaves
salt as per taste
coriander leaf for garnish
sprinkle of chili powder for garnish
Makhani Grilled Cauliflower
Makhani Grilled Cauliflower is a fuss free Indian vegetarian recipe that’s sure to fill you up. While a generous amount of butter and cream is used to make the velvety smooth Makhani sauce, fresh tomatoes and a fragrant mix of spices are added to balance out the rich flavors. The cauliflower itself is easy enough to prepare - no chopping is required as you only need to season it with black pepper, chili powder and salt before roasting it in the oven to get a lovely char.
- Medium
- 20 min
- 45 min
- 15 min
- 2 steps
- 23 Ingredients
- Medium
- 2 steps
- 23 Ingredients
- 20 min
- 45 min
- 15 min
Instructions
-
Grill the cauliflower
- Preheat oven to 180° Celsius.
- Prepare a baking tray lined with foil. Place the cauliflower on the tray and drizzle chili powder, salt and olive oil over it.
- Grill the cauliflower for 20 mins till you have a nice chargrilled top.
- Place the grilled cauliflower on the plate and pour the sauce on the side. Sprinkle chili powder for color. Garnish with a generous amount of parmesan cheese, sprig of coriander
-
Make the Makhani sauce
- In a large pot, heat 2 tbsp butter over low heat, add the bay leaf along with the ginger and garlic paste.
- Stir for a minute, add the chopped tomatoes along with the turmeric, garam masala and chili powder.
- Stir well to combine. Then add in soaked cashew nuts.
- On lower heat, slow cook for about 10 mins till the oil starts to come up the sides.
- Rub fennel leaves on palm to release the aroma when adding it into the sauce.
- Season with salt and add honey.
- Add hot water. With a hand blender, blend the tomato to a smooth paste.
- Check and adjust seasoning, finish with 1 tbsp butter and cream.
Plate and Serve!
Check and adjust seasoning, finish with 1 tbsp butter and cream
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Ingredients
- Serves 3-4 people
-
1 cauliflower (about 300 g)
-
2 tbsp cooking oil
-
1 tsp black pepper
-
1 tbsp chili powder
-
salt as per taste
-
makhani sauce:
2 tbsp + 1 tbsp unsalted butter
-
600 g fresh tomatoes (chopped)
-
1 tbsp ginger paste
-
1 tbsp garlic paste
-
10 cashews (soaked in hot water)
-
1 tbsp honey
-
2 tsp fresh cream
-
1 bay leaf
-
1 tbsp garam masala powder
-
1 tsp turmeric powder
-
1 tsp chili powder
-
1 tsp dry fenugreek leaves
-
1 tsp black pepper
-
2 tbsp parmesan cheese for garnish
-
fennel leaves
-
salt as per taste
-
coriander leaf for garnish
-
sprinkle of chili powder for garnish
Nutrition
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